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Millefeuille for two

A delicious dessert consisting of crispy caramel puff pastry with pastry cream and raspberry.Everyone starts on their own side, see who reaches the middle first.

Ingredients

Fine granulated sugar
Puff pastry
Stainless steel rectangular baking mold

500mlWater
200gMix for pastry cream

Crème de cassis
Fresh raspberries

200gegg white powder
Raspberry powder
50gCrème de cassis
50gWater

Vanilla ice cream

Preparation

  1. Cut the puff pastry into strips of about 8.5 cm.
  2. Press the strips into sugar on both sides.
  3. Place them in the mold and bake at 180°C until crispy.
  4. Remove from the mold and briefly return to the oven so the pastry caramelizes nicely.

  1. Boil the water and add the mix.
  2. Mix with a whisk.
  3. Cover with plastic wrap and let cool.

  1. Marinate fresh raspberries in crème de cassis.
  2. Store in the refrigerator until use.

  1. Mix all ingredients with a whisk and then whip the mixture until airy in the machine with the whisk.
  2. Spread the mixture thinly on silicone sheets.
  3. Dust with raspberry powder.
  4. Place in a (dry) oven at 70°C until fully dried and crispy.

  1. Pipe the pastry cream into the mille-feuille.
  2. Distribute the marinated raspberries and meringue shards over it.
  3. Finish with two quenelles of vanilla ice cream.